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From the very next day I wrote in the last recipe that I am going to be consistent with the blog posts, I have been caught up with lot of other work to which I have to give the priority . But, will never forget my blog baby and here it is a wonderful recipe for the kids. I normally serve it to my kids as a dessert or for their evening snack. Any chocoholics out there? Try this out..My kids say that it is yummilicious.

Ingredients

1 1/2 cups all purpose flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1/2 cup unsalted butter (1 stick)

1/4 cup semi sweet / dark chocolate chips

3/4 cup to 1 cup granulated sugar

1 tsp. pure vanilla extract

1 tsp. unsweetened cocoa

2 eggs

3/4 cup milk

Method

1. In a medium size bowl, sift together the flour, baking powder and salt. Blend thoroughly and set aside

2. Microwave the butter and chocolate on HIGH for about 1 minute , until the butter is completely melted. Remove, stir and place in the microwave at 30 seconds interval.

3. Add sugar, cocoa and vanilla to the chocolate- butter mixture. Whisk until combined. Allow it to cool for a minute.

4. Add one egg at a time to this mixture. Make sure the chocolate is not hot and doesn’t cook the eggs.Add the first egg and beat just until combined.

5. Then, add the second egg and beat just until combined. Mix one third portion of the all purpose flour and stir, followed by half portion of the milk.

6.Add the second portion of the flour and mix followed by the last half portion of the milk.

7. Finally add the last portion of the flour and stir.

8. Follow manufacturers instructions to use a waffle iron and make these YUMMY chocolate waffles .

I am just trying to post recipes ,as when I find time (meaning, not spending those free hours before facebook) and that is why more new recipes in the past few weeks . I had this recipe bookmarked from two peas and their pod. My kids, especially my little one enjoyed this avocado pasta. The bowl was cleaned completely and that is a surprise for me, as it never happens with both of my kids.

And I believe this recipe will suit only for people who like avocados or for one who is ready to start developing the taste.

Creamy Avocado Pasta Recipe / Recipes using Avocado

Ingredients

1 large avocado

spaghetti **

1 garlic, peeled

1/4 cup loosely packed cilantro/ coriander leaves

1 green chilli or substitute with some ground black pepper (as per taste)

1 tsp. lime juice

few drops of olive oil

Salt ( as per taste)

Method

1. Scoop out the flesh from the avocado, discarding the skin and the seed.Grind the avocado along with the garlic, green chilli , lime juice and cilantro. Adding very small amount of water if fine.

2. Meanwhile, bring a pot of water to rolling boil. Add some salt and drizzle some olive oil in the water. Now add the spaghetti and cook as per manufacturers instructions. Once done, drain and transfer it to a wider bowl.

The original recipe called for 6 oz. of spaghetti and I was not sure how much it would be. Over all, for the above mentioned quantity I used about 2 1/2 cups of cooked Spaghetti.

And next time I prefer adding some soaked almonds while grinding the avocado and some toasted breadcrumbs for the topping for the nice crunch. Also, a tab of sour cream or crème fraiche on the top of this avocado spaghetti should taste even more good.

This is a recipe from one of my neighbors, who is from Andhra (actually ,most of my neighbors are from Andhra ). She had sent pesarattu for us one day and this chutney was simply lip-smacking good. She told me that her way of preparing peanut- ginger chutney is slightly different from others, as she adds tomato to it. She makes an amazing spinach chutney too, which is also prepared exactly the very same way, but includes a small bunch of spinach. I tried it and it was a flop . Mine turned like green chutney, whereas hers always looks red. Guess, I have to go and watch her in the kitchen .

Coming to my neighbor S’s Peanut Ginger Chutney, this is what you have to do…..

Andhra Style Peanut-Ginger Chutney

Ingredients

1 large size onion, chopped roughly

1 medium size tomato, chopped roughly

3 garlic pods, peeled and chopped

1/4 cup peanuts

5 to 6 dry red chillies *

1 1/4 tbsp. chopped ginger

few curry leaves

3 tbsp. Oil

Salt (as per taste)

For the Tadka (optional)

a drop or two of oil

1/4 tsp. black mustard

few curry leaves

Method

1. Heat a pan with oil. Once it is hot, add the red chillies and peanuts. Sauté until the peanuts turn slightly brown on all the sides.

2. Bring in the onion, curry leaves, ginger, garlic and sauté at low medium flame until the onion turns translucent and starts to reduce in size.

3. Add the tomato pieces and salt. Sauté frequently until the tomatoes mushy . The flesh of the tomatoes should get well blended with the rest of the mixture and when only the skin could be seen, stop cooking.

4. Allow it to cool and grind with some water.

5. For the tadka : Heat a pan with few drops of oil and add the mustard and curry leaves. Allow the mustard to splutter and pour it over the prepared chutney.

Bruschetta (pronounced bru'sket:ta )is an appetizer which can be prepared in minutes. It can be prepared with different kind of toppings and today here it is a very easy Avocado Bruschetta. I bought a loaf of baguette keeping few recipes in mind and this bruschetta recipe is one of them.

When you are hosting a party at home and you want to have an appetizer who is not drowned in oil well for your guests, but has no compromise in taste – go for this . Suits very well for all age groups. My kids love ‘em .

Ingredients

Crusty French or Italian Baguette, cut into thick slices - 4 slices

2 tbsps. few table spoons olive oil

1/2 tsp. garlic powder

For the Topping

2 Hass Avocados

1/4 Red / Yellow onion (minced)

1 garlic clove (minced) or garlic powder

1 medium size plum tomato

1/2 tsp. lemon /lime juice / white vinegar

2 tsp. finely chopped cilantro aka coriander leaves.

few more cilantro (for garnish) – optional

1/8 tsp. ground cumin (optional)

ground pepper (as per taste)

Salt (as per taste)

Method1.Cut the avocados and remove the seed. Scoop out the flesh and place it in a bowl. Similarly scoop out the seeds from the tomato. Cut avocados into chunks. Dice the tomato. Mix all the ingredients given for the topping. This can be stored in the refrigerator until served.

2. Combine olive oil and garlic powder. Brush on both sides of the bread. It can be toasted on the stove top or in the oven. As I prepared only a small quantity, I used stovetop. Toast them until golden brown on both sides. While using the oven, turn the oven to broiler mode and broil for very few minutes until they turn crisp and golden brown.

Notes

The topping given above can be halved if only 4 slices of bread is used.Check my earlier post (Click) for selecting and storing the avocado once it is cut.